3 eggplant
2 tbsp. all purpose flour
10 oz. Mozzarella cheese
1/4 c. butter
Salt
Oil

The amount of eggplant used depends on the size casserole dish used. Slice, sprinkle with salt, place in colander and drain the eggplant for 1 hour. Dry, dip in flour and fry the eggplant slices. Drain on paper towel. In a buttered casserole dish layer eggplant with cheese and butter, ending with the eggplant on top. Bake at 350 degrees 35 minutes until brown and bubbly.